Pecan Crusted Pork Chops with Pumpkin Butter

Pecan Crusted Pork Chops with Pumpkin Butter

A while ago I made some pumpkin butter and I have been enjoying it on pumpkin bread and pumpkin rolls but I was looking for something new and interesting. After searching the internet for a while I came across this recipe for pecan crusted pork chops with pumpkin butter that sounded good. I really like breaded and fried pork chops as they are quick and easy and taste great! The sound of crusting a pork chop with pecans sounded really good and pecans are something that I think of when thinking of pumpkin so it sounded like a good match. The pecan crusted pork chops were really easy to make, though you have to watch closely as the pecans can burn easily. After the first one, I cooked the remaining at a lower temperature than I would normally use to ensure that they did not burn. The pecan crusted pork chops were amazing! The crust was nice and light and crunchy and it tasted like toasted pecans! The pork was warm and juicy on the inside creating a nice contrast in texture. The spiced pumpkiny goodness of the pumpkin butter topping went really well with toasted pecan flavours of the pork chops. I will be making these again! I will also have to think about other ways that I can use nutty crusts on various meats.

I still have a lot of pumpkin butter left so if you know of any interesting ways to enjoy it, I would really like to hear about them.

Pecan Crusted Pork Chops with Pumpkin Butter

Pecan Crusted Pork Chops with Pumpkin Butter

  • 1/2 cup pecans
  • 1/2 cup bread crumbs
  • 4 boneless pork chops
  • salt and pepper to taste
  • 1/2 cup flour
  • 1 egg (lightly beaten
  • 2 tablespoons oil
  • 1 cup pumpkin butter
  1. Pulse the pecans and bread crumbs in a food processor.
  2. Season the pork chops with the salt and pepper.
  3. Dredge the pork chops in the flour.
  4. Dip the pork chops in the egg.
  5. Press the pork chops in the pecans.
  6. Heat the oil in a pan on medium.
  7. Add the pork chops and saute until just cooked all the way through and golden brown on both sides, about 3-4 minutes per side.
  8. Serve the pork chops with pumpkin butter.


niya said...

Hi Kevin

Thanks a lot for your sweet comment. Your blog's nice with lots of beautiful photos and recipes.


Astra Libris said...

WOW! These sound incredible!! I can't wait to fix these for supper soooon! Thank you for the great recipe!

VeggieGirl said...


HoneyB said...

I'm thinking I may have to make those pork chops. I love toasted nuts and putting it on the pork chop sounds really good!

Anonymous said...

Great idea to combine the pecan crust with the pumpkin butter.

Heather said...

wow - so many uses for pumpkin butter! i love the pecan crusting, too!

cindy* said...

my aunt makes a walnut crusted pork tenderloin that is amazing! this looks wonderful and so fitting for the season.

Lisa said...

Sounds delicious. Believe it or not, I have never had pumpkin butter.

Katrina said...

Careful, eating so much squash and pumpkin will make your turn yellow! ;)
The chop looks SO good! So do the rolls.
Yum, Kevin!

Marie-Ève said...

Wow. You're truly dedicated! ALL of this looks delicious. Nice pictures too!

Anna at Mediocre Chocolate said...

What an interesting combination!! Anything to dress up a plain ol pork chop gets a star in my book.

tigerfish said...

Looks like good special dinner.

ttfn300 said...

what a GREAT way to enjoy pumpkin butter! love it :)

Sara said...

oh my, does that ever look good! what a great combo of ingredients. i'd like to suggest you make some pumpkin mousse or pumpkin ice cream?

Elra said...

Sounds very good, Kevin. I know my son will like this dish.

Sweet Bird said...

pecan crusted pork chops sound good!

Anonymous said...

I'm always inspired your creativity in the kitchen. Hopefully this can be my chance to return the favor!

Pumpkin Butter Brownies - Courtesy 'The Recipe Girl'


1½ cups

butter (3 sticks)

¾ lb (12 oz.)

bittersweet chocolate, chopped

6 large


1½ cups

dark brown sugar

1½ cups

granulated sugar

3 tsp

vanilla extract

1½ tsp


2¼ cups

all-purpose flour

¾ cup

unsweetened cocoa


1 lb

cream cheese, softened

2 large


½ cup

granulated sugar

1 tsp

vanilla extract

2 Tbs


1 cup

apricot jam

1 cup

pumpkin butter


Preheat oven to 325°F. Line 12x17x1-inch baking pan (also known as a jelly roll pan/ or half sheet pan) with buttered parchment paper or foil.


Prepare brownie layer: Melt butter and chocolate in top of double boiler (or carefully- in short bursts- in the the microwave). Set aside to cool slightly.


In a large bowl, whisk 6 eggs, brown sugar, and 1½ cups granulated sugar together. Stir in 3 T. vanilla, salt, melted butter/chocolate, flour and cocoa. Pour into prepared pan and spread to the sides.


Prepare cheesecake layer: Beat cream cheese using a mixer on medium speed until fluffy. Add remaining eggs, sugar, vanilla and cornstarch; beat until smooth and dollop all over the chocolate layer. Gently use a spoon to spread out evenly over the chocolate, trying not to dig into the chocolate layer. If you're patient, it works out just fine.


Whisk together jam and pumpkin butter in a small bowl. Drop spoonfuls onto cream cheese layer and draw swirls using a knife. Try to stay inside the cream cheese layer only and don't pull up the chocolate with the knife.


Bake until center tests clean, about 40 minutes. Cool completely before cutting.
Yield: 3 to 4 dozen (a lot!)

Grilled Camembert and Pumpkin Butter Sandwiches - Source Unknown
4 tablespoons unsalted butter, plus more for skillet
8 slices Panera Stone-Milled Rye about 1/2" thick
1/2 cup pumpkin butter
1/2 pound Camembert cheese, thickly sliced
1 bunch fresh basil leaves, washed
Spread 1/2 tablespoon of butter on a slice of bread, then spoon 1 tablespoon of pumpkin butter on top and spread to edges. Lay 2 to 3 thick slices of Camembert over pumpkin butter. Place 2 to 3 basil leaves on top of cheese. Spread 1/2 tablespoon of butter on another slice of rye bread. Lay on top of the basil and press, buttered-side down, into the sandwich. Repeat with remaining sandwich ingredients to create 4 whole sandwiches.

Heat a cast-iron or other heavy skillet over medium-low heat. Add 1 tablespoon of butter and let it melt to evenly coat the bottom of the pan. Put the sandwiches in the pan and toast for 2 to 3 minutes until the bread becomes golden and cheese begins to melt. Turn the sandwiches over and toast until golden and cheese is bubbly. Cut the sandwiches in half before serving.

Elly said...

I have been stirring pumpkin butter into my oatmeal, but it looks like I have a new thing to use it for!

Mrs Ergül said...

wow wow wow! said...

Pumpkin butter? Whoda thunkit but I am gonna eat it! Nice photo.

Jan said...

I'm loving the pecan crusted pork chops - Mmmm yum!

Jeanne said...

I never think to crust anything except fish, but you have now inspired me...

Cooking and the City said...

That does look tasty :-)

Anonymous said...

This looks like a tasty seasonal dish.

Anonymous said...

I made these and they were delicious. The only problem I had was that my pork slices were too thick, so the pecans burnt before the pork was fully cooked. But some turned out better than others - the pecan crust was amazing and went well with the pork. I didn't have pumpkin butter, so I just squeezed some lemon juice on it. Still great! Oh, and I also used garlic and herb breadcrumbs :)

Katrina said...

Martha Stewart has a great Walnut Crusted Chicken Recipe that I have made quite a few times now. This one some fabulous as well - I look forward to trying it out!

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